I love to barbecue when summer comes around and here is a recipe cooked completely on the bbq. These barbecue pork ribs are fall off the bone, melt in your mouth scrumptious so grab a cold one and get ready to “light the barby”! By the way… you can do this in the oven as well.
1 teas. salt
1 teas. pepper
1 teas. garlic powder
1 teas. dry oregano
1 teas. chili powder
1/2 teas. dried ground sage
1 tbsp. brown sugar
1/2 cup tomato sauce
1/3 cup bbq sauce ( your favorite )
1 tbsp. apple cider vinegar
1/4 teas. garlic powder
1/4 teas. oregano
1/2 teas. onion powder
1 teas. worcestershire sauce
3/4 teas. pepper
3 handfuls mesquite wood chips
Combine all ingredients into a bowl and mix well. Refrigerate until ready to use. Give it a good stir just before spreading onto the ribs.
Method: Barbecue Pork Ribs
It is important that you first remove the ” silver “. That’s a cooks term for the thin membrane of connective tissue attached to the bone side of your ribs. If you turn your ribs over and run your fingers across the bones this will make sense. To remove this slide a knife under the tissue at one end to get it started. Grab the silver using a paper towel to get a good grip and pull the membrane off ( it should all come off in one piece ).
Combine all ingredients for the rub into a small bowl and mix well. Sprinkle the rub evenly over the ribs, front and back and rub it in to the ribs. This will help the seasoning to penetrate into the meat. Refrigerate for at least 2 hours, overnight is best.
Note: A gas grill is great for cooking your ribs.
Heat your bbq to 250 degrees only on one side, you will be cooking on indirect heat ( flame on one side and no flame on the other side ). This is very important to ensure you do not burn the barbecue pork ribs.
Soak 2 handfuls of mesquite chips in a bowl of water for 10 to 15 minutes. Drain off excess water and pour into the center of a big piece of foil. Add remaining handful of dry mesquite chips on top of the wet chips and wrap. Poke some holes in the pouch on both sides ( the more holes, the more smoke ). Remove the grate from the side of the grill that you will have flames and set pouch directly onto the burner covers. Do this before lighting your grill. Place the ribs on the upper rack of the grill AWAY from the hot side. Close the lid and cook for 3 hours, do not open the lid. After 3 hours open the lid and coat the barbecue pork ribs with the bbq sauce and cook for another 20 to 30 minutes to allow the bbq sauce to thicken onto you barbecue pork ribs. Wrap in foil and cook for 2 more hours.
Remove and let stand for 10 minutes.
Ingredients: French Fries
2 medium potatoes ( cut into wedges )
1 1/2 teas. salt
1 teas pepper
Method: French Fries
Spread the potato wedges out onto a clean surface ( your cutting board will work fine ) and sprinkle with salt, pepper and olive oil, this will give you an even coating. Place them into a ziplock bag and mix to totally coat the potatoes.
Place the potato wedges on the hot side of your 250 degree grill ( bottom rack ) and cook for 20 minutes with the lid down. Flip the potatoes an cook for 15 to 20 minutes, until golden brown. Remove to a plate and salt them if necessary.
4 ears corn ( in the husk )
1/3 cube margarine ( softened )
1/2 teas. salt
1/4 teas pepper
Combine margarine, salt and pepper and mix well, this is known as a very simple ” compound butter “.
Peel back the husk from the corn and remove the silk. You want to leave the husk in tact and only remove the silk ( like peeling a banana all the way to the bottom but not removing the peel completely ). Spread the margarine mixture evenly onto the corn coating all sides and re-covering it with the husk. Wrap in foil and grill on upper rack ( hot side ) at 250 degrees for 30 to 40 minutes ( until soft ).
Note: If you can’t find corn in the husk you can wrap the corn in a damp paper towel and then wrap in foil. The moisture in the corn will keep the paper towel from burning.
Note: If you watch the times you put things on the grill everything will be done at the same time. If you like to grill as much as I do this is a must do recipe. Even if you are a beginner you CAN do this.
Another note: You can do this in your oven as well. Just follow the same directions deleting the smoke pouch and placing your barbecue pork ribs and potatoes on separate cookie sheets.
Barbecuing is always better when you have friends and family over so give this a try, you won’t be disappointed. The barbecue pork ribs just fall off the bone, the french fries are healthier since they’re not fried and the corn on the cob has wonderful flavor. So fire up that barbecue and have some fun!